Carrots with orange, cumin seeds and honey

Carrots with orange, cumin seeds and honey

An unusual twist on an old favourite with eastern flavours.

By , 21 September 2015
Carrots with orange, cumin seeds and honey
  • Ready in: 15 mins
  • Serves: 6
  • Price: 22p per serving
Nutritional Info
Each 99g serving contains
  • Fat 3.8
    5%
  • Sat Fat 2.3
    12%
  • Sugar 8.5
    9%
  • Salt 0.1
    2%
  • Cals 76
    4%
of your reference intake.
Typical energy values per 100g: 321kJ/77kcal.
Ingredients
  • 1/2 tsp cumin seeds
  • 450g Chantenay carrots
  • 25g butter
  • 1 small orange, juice and half the zest
  • 2 tsp clear honey
Method
  • Toss the cumin seeds in a frying pan over a low heat for a few seconds until they release an aroma. Put in a bowl and set aside.

  • Cut the tops off the carrots with a knife and cut into halves or quarters, depending on their size. Put in a pan with the butter, orange juice and orange zest plus enough water to almost cover the mixture. Cover the pan with a lid and cook gently on a medium heat for 10 minutes.

  • Add 2 tsp clear honey and stir with a wooden spoon. Continue to cook, uncovered, until almost all the liquid has evaporated and the carrots are tender. Stir in the cumin seeds to serve.